Restaurant Reviews

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Plate Shop: Sprightly All-American Cooking, Fresh from the Garden Plate Shop: Sprightly All-American Cooking, Fresh from the Garden
By Jonathan Kauffman, April 06, 2011
Something about Kim Alter's food at Plate Shop in Sausalito took me back to Gourmet's website to read Edna Lewis' essay "What Is Southern?" one... More >>
Fresh Eats: A Morning Bun Better than Doughnuts Fresh Eats: A Morning Bun Better than Doughnuts
By John Birdsall, April 06, 2011
One of San Francisco's best doughnuts has never seen the inside of a Fryolator. Okay, so the oven-baked morning bun ($3.50) at Pinkie's Bakery in... More >>
Roundup: The Best New Barbecue in the Bay Roundup: The Best New Barbecue in the Bay
By Jonathan Kauffman, March 30, 2011
Barbecue was never meant to be convenient. Special-event pits, out-of-the-way shacks, waxed-paper plates and stained shirts — all signs of the... More >>
Fresh Eats: Ice Cream Changes, Swensen's Stays the Same Fresh Eats: Ice Cream Changes, Swensen's Stays the Same
By John Birdsall, March 30, 2011
Frozen in Time I was a kid growing up down the Peninsula, spending summers with my grandpa at the Bay Meadows racetrack, getting coached in how... More >>
Atelier Crenn: Beautiful Food Falls Short Atelier Crenn: Beautiful Food Falls Short
By Jonathan Kauffman, March 23, 2011
Here's a question I hesitate to type, for fear of its nausea-inducing effect: What makes food art, and not just a meal? The cynic might answer... More >>
Fresh Eats: The Beauty of Beer Fresh Eats: The Beauty of Beer
By Jason Henry, March 23, 2011
Small Is Beautiful A certain amount of boundary-pushing has come to define American craft beer. We're in the midst of a movement that's extreme... More >>
Sushirrito and Tataki South Remake Japanese Cuisine for American Appetites Sushirrito and Tataki South Remake Japanese Cuisine for American Appetites
By Jonathan Kauffman, March 16, 2011
Sure, I'd noted the scarcity of Japanese terms on Tataki South's menu. But when I spotted the California roll banished to Tataki's "Old-School... More >>
Fresh Eats Fresh Eats
Our weekly roundup of SFoodie news
By John Birdsall, March 16, 2011
The New Lumpia Lumpia Shanghai are the Pringles of the Filipino-American buffet table. No Filipino party would be complete without somebody's... More >>
Citizen Cake: Bland Fare, but Dynamite Desserts Citizen Cake: Bland Fare, but Dynamite Desserts
By Jonathan Kauffman, March 09, 2011
I won't besmirch Elizabeth Falkner's rep by calling her a celebrity chef, but she does merit being labeled an "icon." And as an icon, she... More >>
Fresh Eats Fresh Eats
Our weekly roundup of SFoodie news
By Jonathan Kauffman, March 09, 2011
Sunday Morning Ritual It's not hard to spot your bowl of Gallardos' birria ($7.50) coming out of the kitchen, snaking around the families... More >>
Drink 2011: In Craft Brewing, the Meek Inherit the Earth Drink 2011: In Craft Brewing, the Meek Inherit the Earth
By Jason Henry, March 09, 2011
All professional brewers can trace their roots back to a common hobby — homebrewing. We know what you're thinking: All homebrewers are sweaty... More >>
Drink 2011: Brewers Join Forces -- Beer Ensues Drink 2011: Brewers Join Forces -- Beer Ensues
By Jason Henry, March 09, 2011
Five years ago, the term "brewery collaboration" was likely used only in reference to a black-and-tan mixed at your local watering hole. In 2007,... More >>
Drink 2011: Cocktails, Let's Go Bowling Drink 2011: Cocktails, Let's Go Bowling
By Lou Bustamante, March 09, 2011
Drinking is best done as a social act — it can be the liquid lubricant that keeps conversations with friends honest, some family gatherings... More >>
Drink 2011: Sake to Me Drink 2011: Sake to Me
By Alastair Bland, March 09, 2011
Some San Franciscans still like it hot. That was the serving style so trendy 15 years ago, before the sake revolution began, before the best... More >>
Drink 2011: Party Like It's 1999 -- Or Earlier Drink 2011: Party Like It's 1999 -- Or Earlier
By Tomas A. Palermo, March 09, 2011
San Francisco is known for its futuristic innovations: high-tech highs, gadget fetishes galore, and start-ups everywhere. We're trendsetters on... More >>
Shark's Fin — Understanding the Political Soup Shark's Fin — Understanding the Political Soup
By Jonathan Kauffman, March 02, 2011
The roiling rhetoric that has washed over San Francisco since two California assemblymen introduced a bill banning the statewide sale and import... More >>
Fresh Eats Fresh Eats
Our weekly roundup of SFoodie news
By John Birdsall, March 02, 2011
The Rebel Within Know it or not, you're living through a golden age of San Francisco pastry. A generation of talented patissiers with the... More >>
Kasumi and Chotto: Predictable Japanese Food Gets Playful Kasumi and Chotto: Predictable Japanese Food Gets Playful
By Jonathan Kauffman, February 23, 2011
The all-purpose neighborhood Japanese restaurant — you know, the one that specializes in udon, tempura, and California roll combos, and begins... More >>
Fresh Eats Fresh Eats
Our weekly roundup of SFoodie news
By Jonathan Kauffman, February 23, 2011
Kraut for Snacking There are sauerkrauts meant to be braised — melted down with white wine, caraway, and a big hank of salted pork — and krauts... More >>
Beast and the Hare: Meat as Art Beast and the Hare: Meat as Art
By Jonathan Kauffman, February 16, 2011
Time was, most of the vegetarian restaurants in town had either a religious bent or a mission statement, as if meatless food required two pinches... More >>
Fresh Eats Fresh Eats
Our weekly roundup of SFoodie news
By SF Weekly Staff, February 16, 2011
SFoodie's 92 BY JOHN BIRDSALL From now till May 18, when our Best of San Francisco 2011 issue hits the free boxes, SF Weekly's food blog is... More >>
Heart Is the New Entry-Level Offal Heart Is the New Entry-Level Offal
By Jonathan Kauffman, February 09, 2011
Since the era of Anubis and Osiris, we've considered the heart the organ in charge of the emotions. It's belief so ancient that it has become... More >>
Fresh Eats Fresh Eats
Our weekly roundup of SFoodie news
By SF Weekly Staff, February 09, 2011
One Love Bake Sale By John Birdsall Valentine's Day can feel depressingly shrinkwrapped. If you're in a relationship, you don't need sweatshop... More >>
Plum: Daniel Patterson's intricate and affordable cuisine Plum: Daniel Patterson's intricate and affordable cuisine
By Jonathan Kauffman, February 02, 2011
Sustainable-food types wary of phrases like "immersion circulator" and "Pacojet" should dine at the counter of the open kitchen at Plum. There,... More >>
Fresh Eats Fresh Eats
Our weekly roundup of SFoodie news
By SF Weekly Staff, February 02, 2011
Chinese New Year Puffs By Jonathan Kauffman Waiting in line for a custard tart at Golden Gate Bakery recently, I spotted stacks of knotted... More >>
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A weekly listing of new dining spots around town. To recommend a spot, e-mail fresheats. Bask SF: 42 Columbus (at Jackson), 392-2275, www.basksf.com. North Beach. Basque and Spanish. Cajun House: 308 Fifth… More >>

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